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Cream Cheese Verde Chick­en Enchi­ladas

By Emi­ly Schuer­mann
  • 50 minutes
  • Serves

INGREDIENTS

3/4 cup

Coriander

18

Corn tor­tillas

1 tbsp

Green chili pow­der

2 tbsp

Jalapeno

1

Medi­um onion

1 1/2 tbsp

Oregano, dried

6 oz

Chick­en broth

3

Gar­lic cloves

1 tbsp

Cook­ing oil

6 oz

Cream

8 oz

Cream cheese

3 oz

Shred­ded pep­per jack

1 c. cel­ery, fine­ly chopped

4–5 c cooked chick­en, diced ((I used rotis­serie))

6 oz

Sal­sa verde ((i used herdez))

Dash of sea salt and fresh­ly ground pep­per, to taste

6 oz

Shred­ded sharp ched­dar